Hello friends,
This summer is starting off under the sign of extreme heat — you’ve probably noticed! The heatwave is already here and we’re all looking for ways to cool down, however we can.
My no-cook chilled tomato soup is arriving just in time to bring the temperature down!!
An obvious fact
July 1st, 2025 — you’re not imagining it: it’s *super* hot! We’re easily hitting 38°C, and it’s been several days now that you’ve been checking out my chilled zucchini and basil soup recipe, as well as the chilled cucumber soup (or gazpacho). You just can’t get enough!! The beetroot and radish cold soup isn’t being left behind either… We’re avoiding turning on the stove or oven at all costs! Otherwise, we’ll melt! 😉
The inspiration behind this no-cook chilled tomato soup
As you may have guessed, I was craving something refreshing!
But I had a few other items on my checklist:
- absolutely no cooking (not even a little bouillon cube in a splash of water!)
- a craving for tomatoes — ripe, red, and full of flavor
- and some country bread to use up.
That’s all it took: the idea of no-cook chilled tomato soup popped into my head!
No-cook chilled tomato soup: freshness and sunshine in a bowl
Much more than just a summer dish, this soup embodies a culinary tradition full of finesse, rooted in the sun-soaked regions of the Mediterranean. Somewhere between an appetizer and a refreshing treat, it charms with its simplicity, brightness, and ability to awaken the taste buds.
Served well chilled, this soup is often linked to convivial moments: a terrace lunch, a spontaneous picnic, or a light dinner under the stars. Its vibrant red color, smooth texture, and fruity aromas make it a celebration of the tomato in all its glory. You might detect hints of garlic, bell pepper, or cucumber depending on regional or personal touches. It’s a dish that invites both creativity and tradition.
The nutritional benefits of no-cook chilled tomato soup
Nutritionally speaking, this soup checks all the boxes: low in calories, rich in vitamins (especially C and A), antioxidants, and water. It hydrates, nourishes, and satisfies without being heavy. In an era where healthy and sustainable eating is gaining importance, it stands out as a smart choice — combining taste and health benefits.
Respecting the seasons
But this soup is also a symbol: one of seasonal cooking. Tomatoes picked at peak ripeness fully express their sweetness and natural acidity. That’s why this dish doesn’t tolerate approximation: ingredient quality is everything.
Still, if you’re truly craving no-cook chilled tomato soup out of season, you can go for (high-quality!) canned tomatoes or tomato pulp. Your frozen summer tomatoes will work too!
And if you want a warm version, I suggest my tomato and coriander soup.
A versatile recipe
Behind its apparent simplicity lies cultural richness. Every country, every region, sometimes even every family, has its own version of chilled tomato soup. It can be silky or chunky, bold or mild, served with croutons, fresh herbs, or a few drops of olive oil.
How to enjoy no-cook chilled tomato soup
I’ve got 3 ideas for you here — but you probably already guessed… 😉
First, it’s a fantastic option for your summer apéros. Served in little glasses, this soup will definitely surprise your guests! You can also serve it as a starter — it’ll be perfect!
And finally, topped with croutons or a nice slice of country bread, it makes for a simple, light, and flavorful dinner!
You’re amazing
I say this often, but I’m lucky to have such a wonderful community! Kind, caring, always there to appreciate the recipes I share!
And with this recipe, you didn’t disappoint. Blandine (she’ll know who she is) saw my post on Facebook and left me a comment to say this soup is Spanish and called Salmojero Andaluz! Thank you — we just added a new nugget of cultural knowledge!!
And as a bonus, she sent me a photo taken in a street in Córdoba, which I’m happily sharing here. Thank you, Blandine!
Required utensils
Now, a simple recipe means few utensils. And I’m sure you already have everything you need in your kitchen:
A cutting board,
A good knife (serrated if possible — it’s best for cutting tomatoes),
A large mixing bowl,
A fine mesh strainer,
And a blender (or if not, your Thermomix-style food processor or an immersion blender).
That’s it — time to head to the kitchen, put on your apron, and make your delicious no-cook chilled tomato soup!
Let’s go!
The recipe, Chef!
no-cook chilled tomato soup
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Loading...Ingredients
- 1 kg of ripe tomatoes
- 3–4 slices of country-style bread (about 90 g)
- 1 small garlic clove, peeled and roughly chopped
- 2 tablespoons of elderflower vinegar (or sherry vinegar)
- 3 tablespoons of sherry vinegar
- 5 tablespoons of olive oil
- 20 cl of water
- 10 basil leaves
- Fleur de sel
- Pepper
Instructions
Cut the tomatoes and bread slices into cubes.
Place them in a large bowl, setting aside the equivalent of half a tomato.
Add the remaining ingredients. Mix well.
Refrigerate for at least an hour.
Once chilled, blend in a blender for 2 minutes.
Strain through a fine mesh sieve and serve with the reserved tomato cubes.
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